Zucchini Crust Pizza

Zucchini Crust Pizza

This recipe is a delicious and healthy way to enjoy pizza, even if you’re watching your carbs! The zucchini crust is packed with flavor and nutrients, and it’s surprisingly easy to make.

Ingredients:

• For the Crust:
  • 2 cups grated zucchini (about 1-2 medium zucchini)
  • 3 large eggs, beaten
  • ¼ cup all-purpose flour (you can substitute with almond flour for a gluten-free option)
  • ½ cup shredded mozzarella cheese
  • ¼ cup grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
• For the Toppings:
  • ½ cup pizza sauce
  • 1 cup shredded mozzarella cheese (additional cheese)
  • Your favorite pizza toppings (pepperoni, sausage, vegetables, etc.)

Cooking Guide:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Grate the zucchini: Using a box grater, shred the zucchini. Place the shredded zucchini in a colander and sprinkle with salt. Let it sit for 10 minutes. This will help draw out excess moisture.
3. Squeeze out the moisture: Squeeze the grated zucchini with your hands or a clean kitchen towel to remove as much liquid as possible. The drier the zucchini, the crispier the crust will be!
4. Make the crust: In a large bowl, combine the grated zucchini, eggs, flour, cheeses, Italian seasoning, salt, and pepper. Mix well until everything is well combined.
5. Form the crust: Spread the zucchini mixture evenly onto the prepared baking sheet, forming a 10-12 inch circle.
6. Pre-bake the crust: Bake the crust for 15-20 minutes, or until the edges start to turn golden brown and the crust feels slightly firm to the touch.
7. Add toppings: Remove the crust from the oven and spread with your desired amount of pizza sauce. Top with your favorite pizza toppings and additional mozzarella cheese.
8. Bake again: Return the pizza to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
9. Let cool and enjoy! Let the pizza cool for a few minutes before slicing and serving.

Tips:

• For a thicker crust: Use 2 ½ cups of grated zucchini.
• For a crispier crust: Pre-bake the crust for a few extra minutes before adding the toppings.
• Get creative with your toppings! This recipe is a great base for all your favorite pizza toppings. Try adding roasted vegetables, grilled chicken, or even a drizzle of pesto.
• Leftovers: Store leftover zucchini pizza in the refrigerator for up to 3 days. Reheat in a skillet or oven until warmed through.

Enjoy your delicious and healthy zucchini crust pizza!